Poached Pears
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
- Scoop the ice cream on plates and garnish with mint. Put in the freezer.
- Cut a tiny slice from the bottom of each pear to create a flat base. Peel the pears and, using a melon ball scoop, core the pears leaving the stems intact.
- Squeeze the orange, saving the juice, and cut the rind into 1 inch strips.
- In a large flameproof casserole, combine the wine, orange rind, orange juice, star anise, cinnamon sticks and sugar.
- Bring to a boil, lower the heat, and simmer for 7 minutes.
- Add the pears and vanilla to the pan; cover and cook until they are tender when pierced by the tip of a knife (about 20 minutes). Turn the pears periodically to make sure they cook evenly.
- Use a slotted spoon to transfer the pears to a plate to cool, and remove the star anise, cinnamon sticks and orange rind.
- Increase the heat to medium and let the mixture bubble steadily until about 2 cups remain and the mixture is thick enough to coat the back of a spoon, about 10 minutes.
- Serve with ice cream and drizzle with sauce.
Ingredients
1 bottle red Beaujolais1 navel orange4 star anise4 cinnamon sticks1/4 cup sugar4 firm ripe Bosc or Bartlett pears1/8 teaspoon vanilla extractvanilla ice creamfresh mint (for garnish)